If you followed me on Instagram, you would know what I have been trying to bake a respectable chiffon cake for the longest time. The first few times I’ve tried with a recipe from Okashi which, somehow, I did not have any luck with. I consulted a colleague who was good at baking chiffon cakes and she recommended me a recipe from DessertzHouse. I tried that recipe out (4th time I’m baking a chiffon cake) and finally I dare say I got a pretty good looking cake this time.
You can see that the cake is very airy, save for a thin wetter layer at the bottom. I believe it was caused by condensation when the cake was cooling. Cooling the cake requires the pan to be inverted and placed on a bottle through the hole in the tube pan. This is to ensure that the delicate cake does not collapse on its own weight. I had a little mishap though, as my bottle did not fit the tube pan’s hole. Panicking, I had to put down the ‘very hot from oven’ cake to look for an alternative to prop it up and I think this caused the condensation. Oh well, at least I learnt something and next time this will not happen again!
Despite the wetter thin layer, the cake was very much edible, fluffy and soft. I could mush my finger and the cake would bounce back to its original shape when I removed the finger! I felt so accomplished and it made my day. I cut it up and packed it in a Tupperware to share with my colleagues. Feeling so very proud of myself. 🙂
MATCHA CHIFFON CAKE
(makes a 21cm chiffon cake)
From DessertzHouse (She has a video at her website, which was very helpful for me!)
7 egg yolks
130g caster sugar
130g cake flour
15g green tea powder
7 egg whites
- Beat the egg yolks with approximately 1/4 of sugar (35g) until well combined. The egg yolk should become paler and the sugar have mostly dissolved.
- Add the oil and mix until well combined.
- Add the water and mix until well combined.
- Sift over the flour and green tea powder. Using a whisk, mix until there are no flour lumps. It should be very smooth.
- With a hand held mixer, on high speed, beat the egg whites on high speed until it becomes frothy and foamy. Add the sugar in three portions and continue to beat on high speed. When the mixture nearly reaches stiff peaks, beat for 1 minute on low speed to stabilise the egg whites. The egg whites should not slide when the bowl is tilted.
- Fold 1/3 of the egg whites into the egg yolk mixture using a whisk to lighten up the egg yolk mixture.
- Add the lightened egg yolk mixture back into the egg whites. Fold gently using a spatula until the two mixtures are blended together. Be careful, don’t deflate the egg whites. Note to work fast with egg whites. You can keep your hands at the same position while folding and turn the mixing bowl with another hand.
- Pour into a 21 cm tube pan (don’t grease the cake pan as the cake will raise by ‘climbing’ the cake pan). Drop the pan a few times to release the trapped air bubbles.
- Bake in a pre-heated oven at 180C for 45 minutes. Invert the cake and cool completely before unmoulding with a spatula or a knife.